Coffee Pecan Marshmallow Pie Recipes

MOCHA PIE

Steps:

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

COFFEE MALLOW PIE

Steps:

• In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.

COFFEE PECAN MARSHMALLOWS

Steps:

• Line an 8" square pan with no-stick foil (allowing edges to hang over) and grease with butter. Set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup cold water; set aside. In large heavy saucepan combine sugar, corn syrup, coffee granules and remaining 3/4 cup cold water. Bring to a boil, stirring occasionally. Cook without stirring to 250^ (hard ball stage). Remove from heat. Gradually add mixture to gelatin mixture. Beat with whisk attachment on electric mixer on high speed until thick and volume has doubled (about 10 minutes). Be careful, however, with the hot sugar mixture so that you don't get burned in case of splashing! Spread into prepared pan. Cover and cool at room temperature for 6 hours or overnight. Sprinkle cutting board with finely ground pecans. Lift marshmallows from pan and cut with a pizza cutter sprayed with non-stick spray. Roll marshmallows in ground pecans. Store in an air-tight container. Yield: Approximately 1 1/2 lbs.

COFFEE MARSHMALLOW PIE

Steps:

• 1. Boil water in a medium sauce pan, add cofee and stir until it is dissolved. Add marshmallows and reduce heat
• 2. Cook and stir over low heat until marshmallows are completely dissolved and mixture is smooth
• 3. Place pan in the kitchen sink on ice and let cool. Whisk mixture continuously until cooled.
• 4. Stir in whipped cream and blend until smooth
• 5. Spoon mixture into baked pastry shell and place in refrigerator for at least 3 hours before serving.
• 6. Garnish with chopped nuts and chocolate curls before cutting pie. Additional whipped cream can be served with pie.

CHOCOLATE CREAM PIE WITH MARSHMALLOW MERINGUE

Steps:

• Crust Directions:1. Preheat oven to 350 degrees2. In a large bowl combine the melted butter, flour, brown sugar and pecans with a fork3. Push crust into a 9 inch pie dish and bake in the oven for 15-20 minutes or just until the crust begins to brownChocolate creme directions1.Using a medium sauce pan, combine the milk and chocolate chips2.Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes3.In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow4.Mix in the cornstarch, salt, and vanilla until combined5.Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs6.Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.7.Remove from heat and whisk for about 2 minutes8.Pour chocolate creme into the baked pie crust9.Cover the chocolate creme with plastic wrap and place into the fridge for 5 hoursMarshmallow Meringue Directions:1.In a large bowl, scoop the marshmallow fluff into the bowl and set aside2.Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.3.Gradually beat in the sugar into the egg whites until stiff peaks form4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated5.Spoon half of the marshmallow meringue into a piping bag and the other half onto the top of the pie6.Spread evenly with a knife7.Pipe meringue all across the top of the pie8.Preheat oven to 350 degrees or you can use a kitchen flame torch9.Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned10.Using a flame torch, lightly toast the meringue11. Sprinkle mini chocolate chips onto the top of the pie

HEALTHIER PECAN PIE RICE KRISPIES - 10 MINUTE MARSHMALLOW TREATS

Steps:

• Grease a glass loaf pan with cooking spray
• In a large saucepan, melt coconut oil over medium heat. Stir in pecan butter and mix until well combined.
• Add the mini marshmallows and stir until melted and smooth. Remove from heat.
• Add the rice cereal and chopped pecans to the marshmallow mixture until they are well coated.
• Pour the mixture into a greased (cooking spray works fine) pan and press down lightly so that the tops are smooth.
• Let it cool for about an hour. Cut into squares, and drizzle with molasses if desired.